Chinese Mapo Tofu
Experience the bold, spicy, and savory flavors of this classic Sichuan comfort food featuring tender tofu and minced beef in a rich chili-bean sauce.
Ingredients
- •16 oz firm tofu, cut into 3/4-inch cubes (450g)
- •8 oz ground beef (225g)
- •2 tablespoons Sichuan peppercorns
- •2 tablespoons Sichuan chili bean paste (doubanjiang)
- •1 tablespoon fermented black beans (douchi), rinsed and finely chopped
- •1 tablespoon garlic, minced
- •1 tablespoon ginger, minced
- •1 cup unsalted beef stock or water (240ml)
- •1 tablespoon soy sauce
- •1 tablespoon Shaoxing rice wine
- •2 teaspoons sugar
- •1 tablespoon cornstarch mixed with 2 tablespoons cold water (cornstarch slurry)
- •3 tablespoons neutral cooking oil
- •4 green onions, finely chopped
Instructions
- 1
Bring a medium pot of salted water to a gentle boil, add the cubed tofu, and blanch for 2 minutes to remove any soy rawness and firm up the pieces, then drain carefully.
- 2
Toast the Sichuan peppercorns in a dry skillet over medium heat until fragrant, about 2 minutes, then crush them finely using a mortar and pestle.
- 3
Heat the neutral cooking oil in a wok or large skillet over medium-high heat until hot.
- 4
Add the ground beef and stir-fry, breaking it apart with a spatula until browned and slightly crispy, about 4 to 5 minutes.
- 5
Add the Sichuan chili bean paste and fermented black beans to the beef, stirring constantly for about 1 minute until the oil turns a vibrant red color.
- 6
Stir in the minced garlic and ginger, cooking for 30 seconds until aromatic.
- 7
Pour in the beef stock, soy sauce, Shaoxing rice wine, and sugar, bringing the mixture to a gentle boil.
- 8
Gently slide the drained tofu cubes into the sauce, reduce the heat to low, and simmer for 5 minutes so the tofu absorbs the flavors.
- 9
Gradually pour in the cornstarch slurry while stirring gently to thicken the sauce into a glossy coating without breaking the tofu.
- 10
Transfer to a serving bowl, garnish generously with the chopped green onions and the crushed Sichuan peppercorns.
💡 Chef tips
- For a pareve version, replace the ground beef with finely minced mushrooms or textured vegetable protein (TVP) and use vegetable stock.
- Do not skip blanching the tofu in salted water; it prevents the tofu from breaking apart during stir-frying and improves its texture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, though the tofu will become firmer as it sits.
✅ How it should turn out
The finished mapo tofu should feature silky, tender cubes of tofu coated in a glossy, fiery, and deeply savory sauce with a characteristic numbing kick from the Sichuan peppercorns.